Steven Raichlen's Barbecue! Bible

Recipes

Planet Barbecue

The Raichlen Thanksgiving Menu

The Raichlen Thanksgiving Menu

Talk about irony. Ever wondered how turkey, that centerpiece of the American Thanksgiving feast, came to be named for a Muslim country in the Near East? Turkey was, indeed, native to the Americas—hunted in the wild by Massachusetts Indian tribes and domesticated on the Yucatan Peninsula by the Mayans. But when it came to marketing this New World food in Europe, the 17th century explorers and merchants named it for what had been a source of exotic foods and luxury goods for centuries:...

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Barbecue University

Spit-Roasted Thanksgiving Turkey That’s Got Mojo

Spit-Roasted Thanksgiving Turkey That’s Got Mojo

For me, the big question for Thanksgiving is what’s the best way to cook turkey. Over the years, I’ve tried dozens of methods, from roasting, baking, braising to deep-frying. As you might imagine, my current favorite method involves building a fire—specifically, firing up a smoker or a grill. Over the next month, I’ll be sharing with you my favorite live-fire cooked turkeys. To get you started—here’s a adobo-marinated, mojo-sauced,...

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Planet Barbecue

Clam Meets Grill

Clam Meets Grill

Grilled oysters are a dime the proverbial dozen this time of year. (Not that I’m complaining.) But it’s not every day that you experience fresh clams hot off the grill. Aaron Oster finds this as frustrating as I do. So on taking charge of the kitchen of what has become my new favorite neighborhood restaurant in Edgartown, Martha’s Vineyard, the chef of the Port Hunter promptly made hickory-grilled clams with preserved lemon and jalapeno one of his signature dishes....

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Planet Barbecue

8 Must-Try Regional Barbecue Sauces

8 Must-Try Regional Barbecue Sauces

A few years ago, I was discussing barbecue with uber chef Thomas Keller of French Laundry and Per Se fame. “Where I come from,” he said, “the sauce is the barbecue.” Sorry, Chef, but in this barbecue community a lot of folks would beg to differ. For most smoke fanatics, barbecue is the long, slow, smoky cooking of meat in a pit and the sauce is a supporting player. But supporting actors play a major roll, too. (Just watch the Oscars.) As you travel America’s barbecue trail, you’ll find some pretty formidable sauces. This lip-licking...

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Hot Stuff

The $100,000 Hamburger

The $100,000 Hamburger

They came from Macomb, Michigan, to Artesia, New Mexico; from Troy, Alabama to Brooklyn, New York. They shaped patties from hand-chopped salmon, home-made pork sausage, grass-fed ground beef, and Indian-spiced ground lamb. They grilled on Weber gas grills and charcoal kettle grills and served their burgers on sesame buns, biscuits, and pretzel rolls. And when the smoke cleared, one of the 10 contestants walked away with a check for $100,000. That...

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Breakfast of Champions

Breakfast of Champions

"Barbecue -- it's not just for breakfast any more." That's one of the mottos of the KCBS (Kansas City Barbecue Society), and it serves to remind us that breakfast does too belong on the grill. I don't know about you, but I love firing up one of my grills early in the morning -- enjoying the peace and calm before everyone else awakes. So what's for breakfast? How about steak and eggs Grillworks style -- cooked on this Argentinean style grill over...

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Crash Course

What to Grill for Unexpected Dinner Guests

What to Grill for Unexpected Dinner Guests

Unexpected dinner for your boss or in-laws? Of course you want to serve something guaranteed to make eyes pop, jaws drop, and send your equity soaring. We've got you covered with a spectacular blackened, smoke-roasted whole beef tenderloin you can grill from start to finish in 30 minutes. Step 1: Crust a trimmed beef tenderloin with your favorite blackening spice. Step 2: Set up your grill for modified direct grilling: coals raked...

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Filipino Satti

Filipino Satti

The following guest blog is from our friend Alex Paman, an avid griller and aspiring cookbook author who is currently working on a book on iconic dishes of the Philippines. The above photo is courtesy of his fiance, Aira Baning. Below are three of my own satay tips. The word “satay,” used to describe meats skewered on bamboo sticks, is a regional term that is specific to Singapore, Malaysia, and Indonesia. That term is generally not used in the Philippines,...

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Crash Course

Yam Sessions

Yam Sessions

Travel the world’s barbecue trail and you’ll find lots of grilled sweet potatoes. In Korea, where sliced grilled yams come with a garlicky soy dipping sauce. (Find the recipe on page 421 of Barbecue Bible.) At Barbecue University in Colorado Springs, where we cook them caveman-style—roasted directly in the embers. Normally, when it comes to starchy tubers like sweet potatoes, you set up your grill for indirect grilling. But lately, we’ve...

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Holy Roller: Spit-Roasted Leg of Lamb

Holy Roller: Spit-Roasted Leg of Lamb

Countless wars have been fought over religion, but on one point, major religions agree: Nothing beats roast lamb when it comes time to end the religious fast. Above is the boned, spit-roasted leg of lamb we made recently for Passover Seder. The stuffing/seasoning? Tapenade, a fragrant paste of black and green olives and capers. Bone the lamb through the side, or have your butcher do it. Spread the lamb with tapanade: 8 ounces pitted green...

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